A deeply savory tomato pie that harnesses the acidic, faintly sweet edge of perfectly ripe summer tomatoes. There’s also a flaky whole wheat crust, eggs with bright orange yolks, and handfuls of sharp cheddar.
Since your pie pan will need to go from freezer to hot oven, I recommend a metal pie pan.
This recipe is very versatile and can be made with nearly any kind of tomato, just be sure to swipe out as many seeds as you can before roasting.
When ready to bake the pie, move two baking racks to the top half of the oven and preheat to 425 degrees F. Prep the tomatoes. Line a rimmed baking sheet with parchment and brush with olive oil. As you core and slice the tomatoes, remove as many seeds as you can. Arrange on the baking sheet. Sprinkle with sea salt, black pepper, and red pepper flakes.